Pot Roast: The Best Cut to Buy and an Easy, Fork-Tender Recipe
A good pot roast needs three things: the right cut, a low oven and patience. Get the cut right and the rest is easy. Here's what to ask for at the counter and how to cook it until it falls apart.
The best cut for pot roast: chuck
Chuck roast, from the shoulder, is the classic choice. It's well marbled and full of connective tissue that melts during a long braise, so the meat turns juicy and tender instead of dry. In Brazil it's acém; in much of Latin America, aguja or diezmillo.
| Cut | Result | Good to know |
|---|---|---|
| Chuck roast | Juicy, falls apart | The safest choice for a first pot roast |
| Bottom round (coxão duro) | Leaner, slices neatly | Can dry out; keep it covered and don't rush it |
| Brisket | Rich, sliceable | Slice against the grain |
| Beef shank (músculo) | Very rich, gelatinous | Great for a stew-style pot roast |
How much to buy
A 3 to 4 pound chuck roast feeds 6 to 8 people. Plan on about ½ pound of raw meat per person; it shrinks as it cooks. Ask us to tie it so it holds its shape, or to cut a large roast in two so it fits your pot.
Oven pot roast
Ingredients
- 1 chuck roast, 3 to 4 lb
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 2 onions, cut into wedges
- 4 cloves garlic, smashed
- 2 tbsp tomato paste
- 1 cup red wine or beef broth
- 2 cups beef broth
- 2 sprigs fresh thyme and 1 sprig rosemary (or 1 tsp dried thyme)
- 2 bay leaves
- 1 lb carrots, cut into large chunks
- 1½ lb small potatoes, halved
Instructions
- Heat the oven to 300 °F. Pat the roast dry and season all over with the salt and pepper.
- Heat the oil in a large Dutch oven over medium-high heat. Sear the roast until deep brown on all sides, about 4 minutes per side. Move it to a plate.
- Add the onions and cook for 3 minutes. Stir in the garlic and tomato paste for 1 minute.
- Pour in the wine, scraping up the browned bits, then add the broth, herbs and bay leaves.
- Return the roast to the pot. The liquid should come about halfway up the meat. Cover and braise in the oven for 2 hours.
- Add the carrots and potatoes around the roast, cover again and cook 1 to 1½ hours more, until the meat is fork-tender.
- Rest the roast for 10 minutes, then slice or pull it into chunks. Skim the fat from the liquid and spoon it over the meat and vegetables.
Tips for a better pot roast
- Dry and season early. Salt the roast the night before and leave it uncovered in the fridge. It browns better and is seasoned all the way through.
- Don't skip the sear. Browning builds the flavor of the gravy.
- Low and slow. It's done when a fork twists easily in the meat, usually around 200 °F inside. If it's tough, it needs more time, not less.
- Slow cooker: sear first, then cook on low for 8 to 9 hours or high for 5 to 6.
- Pressure cooker: about 60–70 minutes at high pressure for a 3-pound roast cut into two pieces.
Leftovers
Shred leftover pot roast for sandwiches, tacos, empanada filling or a quick ropa-vieja-style hash. It keeps 3–4 days in the fridge. For more ways to stretch a budget, see our guide to cheap cuts that taste great.
Quick answers
What is the best cut of meat for pot roast?
Chuck roast. It has enough marbling and connective tissue to turn juicy and fork-tender during a long, slow braise.
How long do you cook a 3 lb pot roast?
About 3 to 3½ hours covered in a 300 °F oven, or 8 to 9 hours on low in a slow cooker, until a fork twists easily in the meat.
Where can I buy a chuck roast in Davenport, FL?
At Costa's Meat Market, 2169 Davenport Blvd. Ask at the counter or call (863) 422-2313, and we can tie or trim the roast for you.
Shop the counter at Costa's
2169 Davenport Blvd, Davenport, FL, in Webb's Town Center. Open Mon–Sat 8 am–8 pm and Sun 8 am–5 pm. Order online for pickup, call for custom cuts, or join the WhatsApp group for weekly specials.
